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Feta Stuffed Pepper Recipe

An Elevated Take on Jalapeño Poppers

There's no denying that deep-fried jalapeño poppers are ridiculously delicious; typical dinner party fare, not so much. This recipe shares the same formula of spicy peppers tempered by a cheesy filling, but hails from Macedonia (not your favorite sports bar) and includes flavors (feta, lemon zest, olive oil, and oregano) to match.

Easy to make, they're a great way to put Summer's bounty of peppers to good use. The recipe calls for either anaheim or fresno chiles; if spicy fare isn't for you, consider baby bell peppers, adjusting the cook time accordingly. (Full-size bell peppers would throw off the ratio of cheese to peppers, making these unpalatably salty and rich.

While best served hot from the oven, they're still solid as leftovers — eat them at room temperature (versus reheating) for best results. The peppers can be stuffed and refrigerated up to three or four days ahead of time, making them a great make-ahead option. (Just pop them under the broiler come dinnertime.)

Peppers Stuffed With Feta

Peppers Stuffed With Feta

Notes

Anaheim chiles are larger and spicier than fresno. Wear food-safe latex gloves while removing the seeds and membranes from the chiles; skin contact can cause a painful burning sensation.

Peppers Stuffed With Feta

Ingredients

  1. 10 3-4-inch fresno chiles or 6 4-5-inch anaheim chiles
  2. 9 ounces feta, crumbled
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons Greek yogurt
  5. 1 tablespoon minced fresh parsley
  6. 1⁄2 teaspoon lemon zest
  7. 1⁄4 teaspoon dried oregano
  8. 2 egg yolks
  9. Freshly ground black pepper, to taste
  10. 1⁄4 cup grated parmesan cheese

Directions

  1. Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a half sheet pan and broil, turning once, until just soft, about 3-5 minutes. Transfer to a rack; let cool.
  2. Use a stand or hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, egg yolks, and pepper.
  3. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Transfer the peppers to an aluminum foil-lined baking sheet and stuff each pepper with some of the feta filling. Chill for 30 minutes.
  4. Sprinkle peppers with grated parmesan; broil peppers until cheese is golden brown and bubbly, about 4-6 minutes. Transfer peppers to a platter and serve hot.

Image Source: POPSUGAR Photography / Nicole Perry
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